Saturday, April 22, 2017
coriander-crusted tilapia with brown rice and vegetables
Hall of Fame. Again! That's two in a row. I felt so fancy after having made this dish. It was soooooo good.
coriander-crusted tilapia with brown rice and vegetable (slightly adapted from Real Simple Magazine, March 2017)
6 tilapia loins (I buy them at Costco frozen then thaw them)
2 tablespoons ground coriander
1/2 teaspoon black pepper
1 teaspoon salt, divided
2 tablespoons olive oil, divided
1 cup shredded carrots
3 green onions, sliced
1/2 cup chicken broth
2 tablespoons lemon juice
2 cups whole grain jasmine rice, cooked and hot
3 cups loosely packed arugula and spinach
Pat tilapia dry with paper towels. Combine coriander, pepper and 3/4 teaspoon of the salt in a small bowl. Season tilapia all over with the mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tilapia and cook until golden brown and crispy, about 4 minutes. Flip and cook until opaque, about 1 minute.
Simultaneously, heat a smaller skillet with 1 tablespoon oil.. Add carrots and green onions and cook until almost tender. Add broth and lemon juice and cooked rice. Cook until hot. Add greens and cook until wilted.
Serve tilapia with brown rice and vegetables.